Name: Amaranth Mini Samosa recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: For Covering – Amaranth or Rajgira flour – 1cup; Potato (Peeled, Boiled and mashed) – 1nos; Salt as per taste; Sugar – ½ tsp; Amchur Powder or lemon juice – ¼th tsp; Cumin seeds – 1/4th tsp; Oil - 1tbsp for kneading + 2cups for Frying; Water as required for kneading; For Stuffing - Potato (boiled, peeled, and cut them into small cubes) – 2nos; Cumin seeds – 1tsp; Roasted Peanuts coarsely powdered – 3tbsp; Green chili coarse paste – 2 tbsp.; Cashew nuts crushed - 1tbsp; Raisins – 1tsp; Grated Coconut – 1/4th cup; Lemon Juice – 1tsp; Fresh ginger paste– 2tsp; Salt or sendha namak as per taste; Oil – 1tbsp; For Serving – Coconut Chutney, Roasted Peanut Chutney

ABOUT Amaranth Mini Samosa RECIPE

Samosa is a famous street food not only in Maharashtra, Punjab, Gujarat but all over India and abroad and been served as a tea time snack. The Authentic samosas been made up with boiled potato stuffing. However now a day it’s been served using variety of stuffing’s like Patti samosa (Fried Onion and gram flour stuffing), Sweet Poha samosa, Chocolate samosa, Chinese samosas etc. Rajgira is made from seeds of the Amaranth plant and having lots of medicinal properties. Its rich in calcium, protein, amino acids and is rich in iron, magnesium and Vitamin A, B and C.In my recipe, I have used Rajgira or Amaranth Flour for covering and stuffed with potato and dry fruits mixture. This can be eaten for fasting as well.

Ingredients Serving: 4

For Covering – Amaranth or Rajgira flour – 1cup
Potato (Peeled, Boiled and mashed) – 1nos
Salt as per taste
Sugar – ½ tsp
Amchur Powder or lemon juice – ¼th tsp
Cumin seeds – 1/4th tsp
Oil - 1tbsp for kneading + 2cups for Frying
Water as required for kneading
For Stuffing - Potato (boiled, peeled, and cut them into small cubes) – 2nos
Cumin seeds – 1tsp
Roasted Peanuts coarsely powdered – 3tbsp
Green chili coarse paste – 2 tbsp.
Cashew nuts crushed - 1tbsp
Raisins – 1tsp
Grated Coconut – 1/4th cup
Lemon Juice – 1tsp
Fresh ginger paste– 2tsp
Salt or sendha namak as per taste
Oil – 1tbsp
For Serving – Coconut Chutney, Roasted Peanut Chutney

Instructions

Stuffing - Heat oil in a non-stick pan, add cumin seeds Let it splutter.
Add green chili, ginger paste. Cook till raw aroma goes off.
Add boiled, peeled, cubed potatoes, coarsely powdered roasted Peanuts, salt, raisins, cashew nuts. Mix well.
Finally add grated fresh coconut and lemon juice. Mix. Keep aside.
Samosa - In a bowl take Rajgira or Amaranth Flour. Add oil, salt, sugar, Cumin seeds, Amchur Powder or lemon juice, Oil, Mashed potato. Mix all ingredients thoroughly. Adding water slowly at a time knead a bit stiff dough.
Keep aside for 20-30 minutes.
Grease hands with oil. Take small portion of dough and make a ball. Place muslin cloth or cling wrap on rolling board or plate. Grease it with little oil. Roll it evenly from all the sides. It should be little thick. Cut into semicircles.
Join the edges to make a cone. Press gently to seal the cone. Water is not required for sealing the edges
Fill the cone with prepared stuffing. Bring the edges together and seal it. Make sure samosa is been sealed properly. Repeat.
Heat oil in a Kadai. Make sure that oil is not very hot. Fry Samosas on low flame until golden brown and crisp.
Serve hot with coconut chutney or Roasted Peanut Chutney.

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